Robin Nojima

Robin Nojima is a Senior Research Associate at Impossible Foods, specializing in the design and execution of experiments aimed at enhancing the flavor and texture of textured proteins. With a rich background in food science, Robin has collaborated with engineering teams for extrusion trials, conducted sensory testing, and analyzed volatile profiles using GCMS data. Previous roles include Research Associate and Product Innovation Intern at Impossible Foods, as well as experience as a Food Science Lab Assistant at the University of California, Davis. Robin has also interned at the California Processing Tomato Industry Pilot Plant and the Perishable Foods Council, gaining hands-on experience in food analysis and industry operations. Academic credentials include a B.S. in Food Science from the University of California, Davis, and an Associate's degree in General Studies from Portland Community College.